seems to me i've received more correspondence about this bread recipe than any other. some adore it and most find it impossible to make. simple as it is, as the highest water content (hydration) bread in the book it has turned out to be the trickiest. so i'm delighted that my friend jan in san diego recently wrote me how much she loves this bread--which she makes often--along with a photo of what the dough (batter) looks like after mixing!see how it looks like melted mozarella cheese? nothing like a picture. and be sure to dimple it deeply all over right before baking to get the large irregular holes.
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